Khliaa, A Specialty of Morocco
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| Khliaa, A Specialty of Morocco |
Based on camel meat, khliaa is part of the traditional recipes of Morocco and allows the population to have meat at any time of the year, and for any type of preparation.
Today, Sesame of Flavors immerses you in an ancestral Moroccan tradition and delivers you the detailed recipe of Khliî, dried meat, and cooked in Moroccan style. It is an ancient method of preserving meat; at the time, cold storage methods did not yet exist. It consists, in a first step, of marinating the meat and drying it in the sun (we obtain the Keddide: marinated meat is dried); the meat is then cooked in a mixture of beef fat and olive oil, it is stored in earthenware jars and covered with fat, the hole is sealed. Khliî is, in fact, a specialty of the city of Fez; to this day, the Fassi families prepare their stock of Khliî every year. In the ancient city of Fez, you will find countless Khliî merchants who supply Moroccans from all over the country. Khliî is traditionally prepared with beef but can be made with other meats. In southern Morocco, Khliî is prepared with camel meat and fat. On the occasion of the sheep festival, Moroccans prepare dried meat (keddide) with part of the sheep and keep it for the preparation of various recipes.
The Camel, Moroccan Animal:
Khlii, of which khliaa is only one version, is a traditional Moroccan recipe, consisting of drying, marinating, and cooking beef (for KHLIAA, we will use a camel). You will be surprised by the large quantities prepared, as the recipe is characteristic of the country. The khliaa, therefore, retained the camel meat, so characteristic of the country.
Admittedly, the camel (or the dromedary) could appear to you more sympathetic for long ballads of the discovery of this country, but the camel has always been consumed traditionally, and the development of breeding has increased this taste for this meat, even more, khliaa is a form of consumption.
During your visit to the country, you could taste couscous with camel meat, but khliaa also (and above all) reflects the anticipation of Moroccans. Indeed, this preparation of dried meat allows families to keep the marinated meat for 2, even 3 years. Also, you will no longer be surprised to see Moroccan families prepare more than 100 kilos of meat since it is a question of providing for them for the next few months.
Ingredients:
To marinate meat:
- 4Kg of beef
- 160g crushed garlic cloves
- 180g of coriander, ground
- 90g ground cumin
- 200g of salt
- 150ml vinegar
- 100ml olive oil
- 1.5l of water
For cooking meat:
- 1.5l of water
- 1Kg ground beef fat
- 2 tsp salt
- 2.5l olive oil
Steps:
I / MARINATE AND DRY MEAT
- Cut the meat into large strips.
- Mix the garlic, coriander, cumin, salt, vinegar, and olive oil; brush the pieces of meat with this marinade, place them in a large bowl and cover with water (1.5l). Leave to marinate overnight.
- The next day, drain the meat in a large colander for at least one hour.
- Hang the pieces of meat on a clean clothesline and let them dry in the sun for at least a week.
II / COOK THE DRY MEAT:
- Put the water and salt in a large pot, bring the whole to a boil and add the beef fat. As soon as it boils, add the dried meat and cook for 15 minutes.
- Add the olive oil and cook over low heat for an hour.
- Remove the meat, place it on a large dish.
- Increase the heat and let the water evaporate completely, mixing gently using a wooden spatula until the ingredients (meat and marinade scraps) begin to stick to the bottom of the pot (sign that the water has completely evaporated).
- Let the fat cool in the pot.
- Place the meat in glass jars, cover it completely with fat. Let cool completely before closing the jars.
- Put the small pieces of meat and marinade in jars and cover with grease. This mixture of scraps of meat and marinade is called "Agrich".
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